Dinner Menu

Edgar's

We welcome you to a most unique dining establishment located within Belhurst Castle.Beginning in 1885 under the supervision of Mrs. Carrie Collins, a descendant of Henry Clay, fifty men worked on the Castle construction over four years, using materials mostly imported from Europe.

Carrie Collins lived here until her death in 1926, at which time Belhurst was passed to her grandson who sold it to Cornelius J. “Red” Dwyer, a colorful and engaging personality with a wide circle of friends throughout the country. Mr. Dwyer opened Belhurst as a speakeasy and gambling casino on April 18 1933. Under his direction, Belhurst became an outstanding showcase restaurant and casino, with gambling rooms upstairs operating until the early 1950’s.

Today, the Castle remains the centerpiece of Belhurst, a hospitality entity including three lodging venues, two catering facilities, the area’s favorite lounge, a luxurious spa, and one of the most unique Wine & Gift Shops in the Finger Lakes featuring our Award-Winning Belhurst Wines.

Edgar’s, named after the patriarch of the Reeder family, Ralph Edgar Reeder, is proud to offer excellent service and exquisite food and beverage in a truly unique atmosphere.

We are pleased to have you as our guest! Enjoy!

The Reeder Family

Executive Chef: Marco Ballatori

Appetizers

Creole Crab Cake

 Southern Spiced Cornmeal Coated Lump Crab Cake served over Mango-Saffron

Remoulade and topped with Fried Okra.

18.00

Charcuterie Platter

Assorted Cured Meats, Cheeses and Dried Fruits.

14.00

Calamari

Breaded Calamari Rings and Tentacles, Flash Fried with Pepperoncini and Kalamata olives topped with Fresh Tomato Relish and Roasted Garlic Aioli.

 15.00

Prawns

Five Asian Grilled, Chilled Jumbo Prawns served with Blood Orange Cocktail Sauce and Limes.

16.00

 Escargot

Six French Escargot Broiled with Parsley and Roasted Garlic Butter.

 13.00
 

Thai Shrimp and Lobster Spring Roll

Marinated Grilled Shrimp, Lobster, Snow Peas, Carrots, Red Onion and Nappa Cabbage wrapped

 in a Rice Paper and served with Peanut Sauce and Spicy Thai Ginger Remoulade.

 16.00

Lamb Lollipop

Curry Roasted Lamb Loin Chop served with Fresh Mint Chutney.

14.00

Raw Oysters on the Half Shell

Six Seasonal and Fresh Raw Oysters on the Half Shell served

with Myers Lemons and Cucumber Mignonette.

 Half dozen or Bakers dozen.

Market Price

Consuming raw seafood may increase your risk of foodborne illness.

Soups

French Onion

Caramelized Mélange of Onions in a Savory Vegetable and Sherry Broth.

Baked with Brioche Crostini, Provolone and Gruyere Cheeses.

7.00

Lobster & Crab Bisque

With Cilantro-Lime Crème Fraiche.

9.00
 

Soup du Jour

6.00

Salads

Caesar

Frisee and Bibb Lettuce, White Anchovies, Garlic-Parmesan Croutons, Cherry Tomatoes,

Pickled Shallots and House Made Caesar Dressing.  

9.00

Castle Chop Salad

 Field Greens and Romaine Blend, Black Beans, Roasted Sweet Corn, Diced Cucumber,

Diced Tomatoes, Sliced Avocado, Pecan Wood Smoked Bacon and Tarragon Vinaigrette.

10.00

Beet Salad

Balsamic Roasted Beets, Arugula, Shaved Fennel and Goat Cheese

Dressed with Olive Oil and White Balsamic Vinegar.

9.00

Spinach Salad

Baby Spinach, Shredded Asiago, Candied Almonds, Red Onion

with a Warm Cranberry-Bacon Vinaigrette.

8.00

House Salad

Field Greens and Romaine Blend, Sliced Cucumbers, Cherry Tomatoes, Carrots, Red Onion

With Choice of House Made Dressing.

6.00

Vidalia Onion Vinaigrette * Tarragon Vinaigrette * Creamy Stilton * Avocado Ranch

Entrées

Edgar’s is very proud to offer only the finest Western and Angus beef. It has been aged a minimum of five weeks to ensure the quality and tenderness you deserve. All selections are served with seasonal vegetables.

The following selections of hand carved steaks are mesquite fired and garnished with roasted garlic and parsley compound butter.

Rare: Cool red center
Medium Rare: Warm red center
Medium: Warm pink center
Medium Well: Very little pink, some charring
Well: No pink, charring
Pittsburgh: Charring outside, cool blue center

Edgar’s steaks are hand cut USDA choice or higher to ensure excellent flavor and tenderness.

All Selections are served with vegetable du jour and topped with a

Roasted Garlic and Herb Compound Butter.

Filet Mignon 10 oz.
37.00

Delmonico 16 oz
32.00

     New York Strip 14 oz.
30.00

Porterhouse 20 oz.
35.00

Frenched Veal Ribchop 14 oz.
37.00

Add On Options

Lobster Tail
22.00

Seared Foie Gras
14.00

Au Poive
8.00

Sauce Béarnaise
7.00

Sautéed Forest Mushroom Medley
7.00

Gorgonzola and Leek Compound
7.00 

Prime Rib

Served with Herb Scented Au Jus and Creamy Horseradish Sauce

 12 oz.   16 oz.   24 oz.

$30.oo   $35.00   $38.00

Pork

8 oz. Seared Prime Pork Flat Iron served over Curry Scented Cous Cous

and finished with Chimichurri Sauce.

26.00

Lamb  

Char Grilled Rack of Lamb served with Tri Color Fingerling Potatoes

Persillade and Honey-Lavender Demi.

34.00

Chicken

Mushroom Duxelle stuffed 10 oz. Free Range Chicken Breast served over

Bourbon Mashed Sweet Potatoes and finished with Sage Pan Gravy.

27.00

Duck

Roasted Duck Breast over Spiced Green Lentils and Pearl Onions.

32.00

Veal

Herb Seared Bone-in 16 oz. Milk Fed Veal Chop served over Roasted Root Vegetables

And topped with Rosemary Butter.

38.00

Edgar’s seafood is sourced fresh, shipped directly from the boat and hand cut by our culinary team,

This translates to unparalleled taste and quality.

Halibut

Hemp Heart Crusted Halibut served over Black Quinoa and topped with

an Arugula, Pear and Gorgonzola Sauce.

34.00

Pasta

Fresh Roasted Red Pepper Fettuccine with Sugar Snap Peas, Red Onions, Shitake and torn Basil Leaves

In a Roasted Poblano Cream Sauce.

25.00

add 11.95 for Scallops add 8.95 for Grilled Shrimp add 21.95 for Lobster

Pasta Style Seafood Risotto

Diver Scallops, Shrimp, Mussels, Little Neck Clams and Langoustines

over Saffron Scented Risotto with English Peas and Smoked Andouille.

38.00

Vegetable du Jour

5.00

Truffled Parmesan Pomme Frites

Sautéed Escarole and White Beans

Potatoes Dauphinoise

Forest Mushroom Risotto

Sweet Potato Brule

Roasted Sweet Corn with Sherry Shallot Butter

Herbed Brussel Sprouts

7.25 each

 

Dessert

Praline Bread Pudding with Brandy Sabayon

Crème Brulee – Flavor to change every week

Your server will present additional gourmet dessert options.